Super Juicy Steak
Ensure supreme succulence for these rump steaks by injecting them with garlic flavoured olive oil beforehand.
YOU WILL NEED
- 2 x 2 cm thick rump steaks, well matured
- olive oil
- 2 cloves of garlic, crushed
- Ina Paarman’s Garlic Pepper OR Braai & Grill Seasoning
- 1 x Ina Paarman Ready To Serve Sauce e.g. Pepper, Mushroom or Blue Cheese
Snip into the fat on the side of the steaks.
Mix ± ½ cup (125 ml) of olive oil with 2 cloves of crushed garlic and leave to stand for 15 minutes. Stir and strain out garlic solids. Using a flavour injector inject the steaks with the garlic oil.
Season the steaks on both sides with Garlic Pepper Seasoning and leave them to stand at room temperature for at least 30 minutes before braaiing.
Braai over hot coals until well-marked on one side. Turn and cook the other side.
Now the steaks can be turned and brushed with left over oil once or twice more, until done to your liking.
Rest, covered with foil, on a wooden board for 10 – 12 minutes.
Carve across the grain for serving.
Heat one of our Ready To Serve Sauces and serve on the side.